Golden jelly with dandelion petals, lemon, and honey. Ideal for breakfast, topping desserts, or homemade treats.
# What You'll Need:
→ Flowers & Liquids
01 - 2 cups dandelion petals (approx. 8 cups whole dandelion heads, green parts removed)
02 - 4 cups water
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
04 - 1 tablespoon finely grated lemon zest
05 - 1/2 cup honey
→ Sugar & Setting
06 - 3 1/2 cups granulated sugar
07 - 1 box (1.75 ounces powdered fruit pectin)
# How To Make It:
01 - Rinse dandelion blossoms thoroughly and gently pat dry. Pinch off and discard all green sepals and stems, reserving only the yellow petals.
02 - Combine petals and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and allow to steep for 30 minutes.
03 - Strain the mixture through a fine mesh sieve or cheesecloth, pressing petals to extract as much liquid as possible. Discard petals. Ensure you have approximately 3 to 3.5 cups of dandelion tea.
04 - Return dandelion tea to a clean saucepan. Add fresh lemon juice, finely grated lemon zest, and honey. Stir thoroughly until well combined.
05 - Whisk in powdered fruit pectin and bring mixture to a rolling boil over high heat, stirring constantly.
06 - Pour granulated sugar into the mixture all at once. Return to a full, hard boil and cook for 1 to 2 minutes, stirring continuously. Remove from heat.
07 - Skim foam from surface. Pour hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean and seal with lids and bands.
08 - Process sealed jars in a boiling water bath for 5 minutes. Remove jars and let cool completely. The jelly will set as it cools.
